1. Caramelized sugar in a saucepan. When melted, pour in the water.
Continue cooking until the sugar is completely dissolved. Cool completely.
2. Add some of the cooled arnibal or syrup to the sago to sweeten it.
3. In a glass, put some sago and gulaman. Add enough arnibal to sweeten.
Fill with ice or add ice-cold water.
4. To Cook sago: Boil water in a saucepan. Add in uncooked sago.
Stir to prevent sticking. Cook until transparent. Drain then rinse.

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Peel the papaya and discard seeds. Shred using the small holes of a six-sided grater or the fine-shredding disc of a food processor.

Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for an hour or so, then squeeze the papaya by the handfuls, discarding the juice. Bring vinegar, sugar and salt to the boil in a saucepan. You can use white distilled vinegar, or apple cider, or Filipino vinegar — I use whatever’s on hand — but you do have to tailor the sugar and salt to your taste, depending on which one you use. What you are trying to achieve is a nice balance of sour to sweet to salty, with sweet and sour dominating. When the mixture reaches the boil, stir with a whisk until sugar and salt are dissolved. Remove from heat and set aside to cool while you prepare the rest of the ingredients. Put everything in a large bowl, pour the vinegar mixture on top and combine well. Refrigerate, covered, and let cure for a day or so before serving.

instructions:
1. put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour. shake em until eggs are evenly coated.
2. mix all remaining ingredients exept cooking oil. used a wire whisk or fork, mix it to a smooth batter.
3. dump those little eggs to the batter.
4. put enough cooking oil for deep frying in a shallow pan. heat it.
5. spoon out those eggs from the batter and chuck it in the hot cooking oil.
6. wait till it cooks, about a minute or so. until the coating is crispy.
7. serve with sweet gravy or vinegar.